Ingredients:

  • 1 lb Penne Rigate Pasta
  • 2 Tbsp Kosher Salt (for water)
  • 4 Tbsp Unsalted Butter, divided (room temperature)
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 medium Shallots, finely minced
  • 3 cloves Garlic, finely minced
  • 1/2 tsp Red Pepper Flakes
  • 3 Tbsp Tomato Paste (double concentrated)
  • 28 oz can Crushed Tomatoes (San Marzano preferred)
  • 1/2 cup Vodka (unflavored)
  • 1 cup Heavy Cream (Double Cream, room temperature)
  • 1 cup Freshly Grated Parmesan Reggiano, plus extra for garnish
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep Mise En Place: Finely mince the shallots and garlic. Measure all liquids and dairy, ensuring the butter and cream are at room temperature. Grate the Parmesan.
  2. Cook Pasta Water: Bring a large pot of water to a rolling boil. Season generously with salt (use the full 2 Tbsp).
  3. Cook Penne: Add the penne and cook according to package directions, subtracting 2 minutes from the suggested time to cook the pasta al dente.
  4. Reserve Water: Before draining, scoop out and reserve at least 1 1/2 cups (360 ml) of the starchy pasta cooking water. Drain the pasta and set aside immediately.
  5. Sauté Aromatics: In the large sauté pan, melt 2 Tbsp of butter with the olive oil over medium-low heat. Add the minced shallots, a pinch of salt, and the red pepper flakes. Cook gently for 5–7 minutes until the shallots are completely soft and translucent. Add the garlic and cook for 1 minute more until fragrant.
  6. Bloom the Paste: Push the aromatics to the side of the pan. Add the tomato paste to the exposed hot spot. Cook the paste, stirring constantly, for 2–3 minutes until it darkens in color (from bright red to brick red).
  7. Deglaze with Vodka: Pour in the vodka. Bring the sauce to a rapid simmer and allow the vodka to reduce completely by half (about 3 minutes), ensuring the raw alcohol flavor is cooked off.
  8. Add Tomatoes: Stir in the crushed tomatoes, along with 1/4 cup of the reserved pasta water. Bring to a gentle simmer, reduce heat to low, and cook for 10 minutes to allow the flavors to marry.
  9. Add Cream and Butter: Remove the pan from the heat briefly. Stir in the room temperature heavy cream and the remaining 2 Tbsp of butter, piece by piece, until melted and fully incorporated.
  10. Introduce Pasta: Return the sauce to very low heat. Add the drained penne and 1/2 cup of the reserved pasta water. Toss vigorously for 1–2 minutes.
  11. Finish Emulsion: Remove the pan from the heat again. Stir in the grated Parmesan cheese rapidly. Add more reserved pasta water, tablespoon by tablespoon, while tossing, until the sauce reaches a luxurious, glossy consistency that fully coats the pasta.
  12. Season and Serve: Taste and adjust seasoning with salt and pepper. Serve immediately in warm bowls, garnished with extra Parmesan and a drizzle of olive oil.